Ingredients

4 Servings

Meat & Seafood

  • Pork Sausage Meat 230 g

  • Beef Mince 230 g

Dry Goods

  • Pappardelle 230 g

Pantry

  • Extra Virgin Olive Oil 1 Tbsp

Produce

  • Yellow Onion 1/2

  • Basil Leaf 5 sprigs

  • Celery 1 stalk

  • Carrot 1/2

  • Garlic Cloves 2

Canned/Bottled Goods

  • Tomato Purée 65 g

Beverage

  • Red Wine 120 ml

Dairy & Eggs

  • Whole Milk 120 ml

  • Unsalted Butter 1 Tbsp

Spices

  • Fennel Seed 1 tsp

  • Salt 1 tsp

  • Black Pepper 1/2 tsp

Preparation

  1. Prepare Vegetables

    Prepare vegetables: dice onions, carrots, and celery. Mince garlic and chiffonade (aka finely slice) basil. Tip! Use a food processor to speed up chopping process (leave the basil out and slice by hand).

    • 1/2, finely diced Yellow Onion
    • 1/2, finely diced Carrot
    • 1 stalk, finely diced Celery
    • 2, minced Garlic Cloves
    • 5 sprigs, chiffonade Basil Leaf
  2. Brown Meat

    Heat a large skillet over medium-high heat. Add butter to skillet and let melt. Add beef, and squeeze sausage out of casing into pan. Season meat mixture with salt and pepper, and break the meat into smaller pieces with the help of a spatula or large spoon. Cook for 5 minutes, stirring occasionally, or until browned and caramelized.

    • 1 Tbsp Unsalted Butter
    • 230 g Beef Mince
    • 230 g, squeezed out of casing Pork Sausage Meat
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
  3. Create Sauce

    Add carrots, celery, onions, and garlic to meat mixture. Sauté over medium heat, stirring occasionally, for 5 minutes or until soft. Add fennel seed, tomato purée and red wine to skillet, scraping the bottom of the skillet with a spatula. Add milk and water. Let simmer, uncovered, for 15 minutes, adding water if mixture becomes too dry. Turn off heat, add basil, olive oil and give it a stir.

    • 1 tsp, ground Fennel Seed
    • 65 g Tomato Purée
    • 120 ml Red Wine
    • 120 ml Whole Milk
    • 360 ml Water
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
    • 1 Tbsp Extra Virgin Olive Oil
  4. Boil Pasta

    Bring a large pot of water to a boil; add salt. Cook pappardelle until al dente, firm to bite but not soft.

    • 230 g Pappardelle
    • 4 L Water
    • 1 Tbsp Salt
  5. Serve & Enjoy!

    Plate pasta and enjoy with sauce and a drizzle of olive oil if desired!

Nutrition

  Amount per
serving
Daily value percentage
Calories 690 kcal  
Total Fat 35 g 44%
Total Saturated Fat 14 g 69%
Unsaturated Fat 21 g  
Cholesterol 95 mg 32%
Sodium 1090 mg 45%
Total Carbohydrate 52 g 19%
Fiber Total Dietary 4 g 13%
Sugars Total 6 g  
Protein 28 g 56%
Vitamin C 8 mg 8%
Calcium Ca 101 mg 8%
Load More

By Innit Culinary Team